I'm going to start this thread to add a few recipes of our own here. Some are handed down from family history and some are variations of those we come across in various magazines, books, web sites, etc.

Hopefully Michael will try a couple and add anything he likes. Otherwise, anyone else who tries them, I welcome feedback.

With autumn upon us, my wife is eager for me to make her favorite recipe in the world....Butternut Squash Soup with Curry and Shitake Mushrooms.

Scoop seeds from halves of butternut squash.
Generously spray exposed halves of squash with Pam Butter Flavored Cooking Spray (TM), or use any olive oil or butter of your choice...my wife is very "cooking fat" conscious.
Add halved cloves of garlic to each pit of the squash.
Grill over hot coals or flame for 20-30 minutes or until meat of squash is tender when poked with a fork. (You can bake also, but I don't have time or temp suggestions for you. Probably at least 400 deg. until tender.)
Slice shitake mushrooms into thin strips. I sautee them in olive oil for just a few minutes. You can add them to the soup raw if you like.
Once squash is cooked, scoop meat and garlic cloves into a blender or food processor. Add about a 2 cups of broth, or enough to puree the mixture until smooth. (depending on the size of your squash and food processor/blender, this may take 2-3 times to puree all squash)
Add puree to a large pot. Add curry and broth (if you like your soup thicker or thinner, adjust the amount of chicken broth you use).
Stir in mushrooms and add salt & pepper to taste.

For decoration, you can serve with a couple slices of red bell pepper, roasted red pepper, or a dollop of sour cream. I just add a dash of paprika on the top for appearance.

This is a warm fulfilling soup that appeals to those who are concerned with eating healthy too. I'm a fan of butter and cream, but I find dishes my wife will enjoy with her strict diet, and I enjoy cooking and eating.

Basically, just dice and mix everything and add enough lime juice to keep the entire mixture very wet. I like to add other seafoods (shrimp, scallops, tilapia, squid, mussels, etc.) but the immitation crab is cheap and easy to get. Sometimes I'll even add a few dashes of jalapeno sauce to spice it up more. Depends on how much heat you like.

My son (almost 2 now) is not a fan of eggs, so I've been trying different ways to get him to eat them. Here's tonight's recipe, inspired by many recipes found on the American Egg Board web page: http://www.aeb.org/

Heat olive oil in non-stick skillet and add goat cheese. While cheese softens, beat 6 eggs in a mixing bowl. Beat in garlic and sliced olives. Add egg mixture to skillet with goat cheese and mix. Stir while heating over medium heat, similar to scrambling. When mixture is almost fully cooked, but still very moist, lay strips of roasted red pepper across the top and sprinkle generously with parmeson cheese. Move skillet to the broiler and broil until fully cooked and color turns slightly golden. Remove, plate, let sit for 3 minutes and slice into pie slices.

If you're using a skillet with a plastic handle, wrap the handle in 2 coats of aluminum foil before putting in the broiler. It won't be in there long enough to melt.

This came out light and fluffy with a rich savory flavor. Wife and son both loved it!